Easy Weekend Breakfast Casserole

Recipe by Chef Klanch
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb Bob Evans sausage (original brand)
  • 1
    (8 ounce) can refrigerated crescent dinner rolls (can use low fat version also)
  • 2
    cups shredded sharp cheddar cheese (can use other cheeses)
  • 5
    eggs (beaten)
  • 12
    cup milk
  • 14
    teaspoon salt
  • 18
    teaspoon black pepper
Advertisement

DIRECTIONS

  • Preheat oven 425 F.
  • Crumble and cook sausage* in skillet. Cook over medium heat til browned, stirring occasionally. (this can be done a day ahead and stored in a zip lock bag to make assembly faster the next day)
  • Drain off sausage fat and drippings.
  • Line bottom of greased 13 x 9 inch baking pan/dish with crescent roll dough, pinching together the perforated seams and pushing the dough so you get a nice seamless bottom that goes from edge to edge of the pan.
  • Crumble sausage over dough, then sprinkle cheese over the sausage.
  • Combine eggs, milk and salt and pepper and pour over sausage and cheese making sure the egg mixture gets even distributed.
  • Bake 15 minutes or until set. Let stand 5 min before cutting into squares. Best served hot.
  • *Experiment with precooked veggies or even ham whatever goes into an omelette will work in this recipe.
Advertisement